A social-psychological perspective on food-related behavior
Many of the diseases which afflict people in an affluent society like the United States seem to be related to food consumption (e.g., adult-onset diabetes mellitus, hyperlipidemia, and colon cancer). In recent years, the health-related professions have become aware that their exclusive aim of disease treatment must be expanded to include health promotion. Professionals in food and nutrition, health education, social marketing, and psychology, as well as others have become interested in finding ways to promote healthy behaviors such as appropriate food consumption patterns. To modify food-related behavior, knowledge about why people eat what they eat is required. Both biological and sociocultural factors determine people's consumption behavior. This monograph, however, examines only the sociocultural determinants of individuals' food-related behaviors within their zone of biological indifference. The sociocultural variables are divided into two major categories - sociodemographic and psychological. Sociodemographic variables are often called external variables and include income, ethnicity, age, and the like. Psychosocial variables are thought to reflect the individual's internal state, and commonly examined variables include knowledge, beliefs, and attitudes.
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Measures of FoodRelated Behavior
Beliefs Attitudes and Knowledge
PreferencesA Special Case of Attitudes
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24-hour recall Ajzen model approach asked assess attributes behavioral alternatives model belief statement Brinberg cluster analysis cognitive component concept construct construct validity consumers determine developed diet dietary dietary fiber dimension eating evaluation example exemplar expectancy-value factors fast-food restaurant fiber Fishbein and Ajzen food and nutrition food classification systems food groups food guides food item food preferences food-related behavior Four Food Groups fruits hedonic household size elasticities indicate individual individual's intention investigators Likert scale macaroni and cheese matrix measures of food-related meat methods milk nomothetic nutrient density nutrient intake Nutrition Education nutrition knowledge object observer parameters perceived perform the behavior person predict predictor preferences and acceptances procedure purchase behavior represent researcher respondents scale score sensory-related affect similar social social judgment theory subjective norm subjective probability model summary description taste techniques Thurstone scale tion trace measures Triandis model validity variables vegetables